Thai cuisine · Breakfast & Eggs

Ba Mee Kiao Nam

Thin egg noodles with chicken-shrimp wontons in a clear, peppery broth for breakfast.

Ingredients · for 4 servings

• 300 g egg noodles (fresh, or substitute mie noodles)
• 30 gyoza wrappers (Asian grocery store)
• 200 g ground chicken
• 150 g shrimp
• 1.5 l rich chicken broth
• 4 cloves garlic
• 3 spring onions
• 2 tbsp light soy sauce
• 1 tsp white pepper
• 2 tbsp oil
• 1 bunch fresh cilantro
• 1 pinch salt

Instructions

1. Finely chop the shrimp and knead into a filling with the ground chicken, 1 tbsp light soy sauce, half the white pepper, a pinch of salt and the white part of one chopped spring onion.
2. Place 1 tsp of filling in the center of each wrapper, brush the edges with water, and gather the wrappers loosely into little purses – a small opening at the top is fine.
3. Slice the garlic thinly, fry in the oil over medium heat for 2–3 min until golden brown, and transfer with the oil to a small bowl.
4. Bring the chicken broth to a boil, season with the remaining soy sauce and white pepper, and let the wontons steep in it over low heat for 4–5 min until they float to the surface.
5. Dip the egg noodles in batches in a sieve into the broth for 40–60 sec, shake off well, and place into warmed bowls.
6. Top with the wontons, fill up with hot broth, and serve immediately sprinkled with garlic oil, spring onion rings and cilantro.